Creamy Clam Pasta Sauce

    45 minutes

    Serve this creamy seafood dish with fresh garlic bread and a nice white wine. Also works well with tinned smoked oysters.

    212 people made this

    Serves: 4 

    • 450g dry linguine
    • 1 onion, chopped
    • 6 cloves garlic, chopped
    • 3 tablespoons olive oil
    • 700g tinned minced clams
    • 125g butter
    • salt and pepper to taste
    • 2 tablespoons dry white wine

    Preparation:5min  ›  Cook:40min  ›  Ready in:45min 

    1. Bring a large pot of salted water to a boil, add linguine and return water to a boil. Let linguine cook until al dente; drain well.
    2. In a large frypan, saute the onion and garlic in olive oil until the onions are translucent. Drain the minced clams, reserving half of the juice.
    3. Stir the clams, reserved juice, butter, salt and pepper and wine. Simmer the mixture for 20 minutes, until the sauce has reduced 1/3 and has thickened.
    4. Spoon the clam sauce over the linguine and serve.

    Recently Viewed

    Reviews and Ratings
    Global Ratings:

    Reviews in English (207)


    EXCELLENT! easy, quick and very flavorful. I followed advice of others and cut down on the butter and I used a flavored olive oil (basil); I used more wine (maybe a 1/3-1/2 cup) and the red pepper flakes really sealed it. Will definitely cook this again.  -  12 Sep 2007  (Review from Allrecipes USA and Canada)


    Incredible! I added mushrooms as was suggested in some of the other reviews and I waited until the end to add the clams and simmered them for just about 1-2 minutes, I didn't want chewy clams.  -  24 Jul 2002  (Review from Allrecipes USA and Canada)


    This recipe was soooo YUMMY! I confess to not being the best cook, but this dinner was the best clam sauce I had ever tasted! I reduced the unsalted butter to 1/3 cup, added 2.5 cans of clam juice (out of the 4 cans of clams) instead of the requested 2 cans of juice, used marsala wine instead of the requested dry white wine, put in about 1/2 tsp each of salt and pepper, put in a little extra garlic (I was using "ready to use" minced garlic)and used small shell pasta (all we had left) instead if linguine. I simmered the sauce on medium electric heat until the sauce was about 1/3-1/4 left, making it a nice consistency (about 20 minutes). I also served the dinner tossed in decorative bowls instead of plates to allow the sauce to soak into the shell pasta while eating. This dinner will be repeated in the near future! Hope these suggestions help!  -  13 Dec 2003  (Review from Allrecipes USA and Canada)